New Year's Dive checklist

A New Year's dive needs more than a swimming spot and a countdown. You need a clear route, a documented safety plan, supervisors, first aid and a way to keep participants warm before and after the swim. This checklist takes you from confirming the date and checking regulations to registration, weather checks, signage and the final setup. It also covers practical details people often leave too late, such as dietary requirements, volunteer instructions, changing booths, hot soup and access to power.

The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

  • Confirm date and location

    2 people

  • Check permits and regulations

  • Determine swimming area and route

    3 people

  • Make the diving safety plan

    3 people

  • Arrange supervisors and first aid

    2 people

  • Reserve venue and facilities

  • Send invitations

    2 people

  • Open registrations

  • Process registrations

    2 people

  • Collect dietary requirements

  • Monitor the weather forecast

  • Send participant information

    2 people

  • Send the volunteer briefing

  • Do the shopping

    3 people

  • Chill drinks

    2 people

  • Prepare soup and hot drinks

    3 people

  • Print participant list

  • Carry out weather and water checks

    2 people

  • Check the venue for safety

    3 people

  • Building tents and canopies

    5 people

  • Set up tables and chairs

    4 people

  • Place barriers along the swimming area

    4 people

  • Put up route and information signs

    2 people

  • Set up changing rooms

    3 people

  • Set out first aid and safety equipment

    2 people

  • Set up registration desk

    2 people

  • Set up the catering buffet

    4 people

Event

  • Welcome participants and volunteers

    4 people

  • Register participants

    3 people

  • Give safety instructions

    3 people

  • Guide the start of the New Year's dip

    6 people

  • Supervise the swimming area

    6 people

  • Serve hot drinks and soup

    4 people

  • Serve snacks and sandwiches

    3 people

  • Refill drinks

    2 people

  • Receive wet participants

    3 people

  • Collect Waste During the Event

    2 people

  • See off the last participants

    2 people

Aftercare

  • Clean up the buffet and kitchen

    4 people

  • Take down tents and barriers

    5 people

  • Clear tables and chairs

    4 people

  • Clean the grounds

    4 people

  • Wash tableware and equipment

    3 people

  • Take waste to the collection point

    2 people

  • Check borrowed materials

    2 people

  • Store materials clean and dry

    2 people

  • Return rented materials

    2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

  • Party tentsqty 3
  • Tablesqty 8
  • Chairsqty 30
  • Changing boothsqty 4
  • Coat racksqty 4

Equipment

  • Coolersqty 6
  • Kettlesqty 3
  • Soup kettlesqty 3
  • Extension cordsqty 4
  • Power stripsqty 4
  • Portable speaker
  • Megaphonesqty 2

Tableware

  • Reusable cupsqty 150
  • Soup bowlsqty 120
  • Platesqty 120
  • Cutlery setsqty 120
  • Thermos flasksqty 8

Kitchen

  • Cutting boardsqty 4
  • Chef and serving knivesqty 6
  • Serving spoonsqty 6
  • Serving traysqty 8
  • Food warmersqty 4

Safety

  • First aid kitsqty 2
  • Life ringsqty 3
  • Thermal blanketsqty 20
  • Reflective vestsqty 12
  • Flashlightsqty 6
  • Crowd control barriersqty 12
  • Conesqty 20

Information

  • Registration desk
  • Information boardsqty 6
  • Route arrowsqty 10
  • Waterproof markersqty 6
  • Clipboardsqty 4
  • Wristbandsqty 150

Decorations

  • New Year flagsqty 12
  • Buntingqty 6

Lighting

  • LED string lightsqty 6
  • Work lightsqty 4

Cleaning

  • Waste binsqty 8
  • Mopsqty 4
  • Bucketsqty 4
  • Hand brushes and dustpanqty 3

Catering

  • Groceries

Tips

  • Start with the date, location and swimming area, then check permits and local regulations before opening registration. Allow at least 6–8 weeks for approvals or venue arrangements if the site is not already confirmed.
  • Set a registration deadline about 7 days before the dive. Use the final participant list to confirm numbers, collect dietary requirements and plan cups, soup portions, changing space and volunteer coverage.
  • Send participant information at least 3 days beforehand, including arrival instructions, the route, what to bring, water-safety rules and what happens if the weather or water conditions are unsafe. Brief volunteers separately so supervisors know their exact positions.
  • Complete the weather and water checks on the morning of the event and make the go/no-go decision before participants change. Keep life rings, first aid kits, thermal blankets, flashlights, barriers and reflective vests together where supervisors can reach them immediately.
  • Set up tents, changing booths, coat racks, tables and chairs before registration opens. Test kettles, soup kettles, extension cords, power strips and the portable speaker early; cold drinks can be chilled while the hot soup and drinks are prepared.

Frequently asked questions

How far in advance should I organise a New Year's dive?
Start planning at least 6–8 weeks before the event. Confirm the location, regulations, safety arrangements and venue first, then open registration once the swimming area and route are settled.
When should registration close for a New Year's dive?
Close registration around 7 days before the dive. That gives you time to process entries, collect dietary requirements, print the participant list and brief volunteers using reliable numbers.
When should I check the weather and water conditions?
Monitor the forecast during the final week, then carry out the final weather and water checks on the event morning. Make the safety decision before the swim and communicate any change immediately.
How much time is needed to set up a New Year's dive?
Allow at least 2–3 hours for event-day setup, depending on the site. Put up tents, barriers and signs first, then arrange registration, changing areas, safety equipment, tables and the hot-drinks station.

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